Restaurant Le Coin Savoyard
Tucked into a low-ceilinged chalet dining room just off the main piste at the foot of the Combloux ski area, Le Coin Savoyard has been serving no-nonsense Savoyard mountain food since the 1980s and has resisted every temptation to modernise into something more photogenic but less delicious. The fondue savoyarde here uses a blend of comté, beaufort, and emmental aged in the valley — no processed sh
The Menu
The tartiflette is the dish to order at lunch after a morning on the slopes: a deep earthenware dish of Rösti-style potatoes, lardons, white wine, and an entire half-wheel of reblochon melted across the top, its rind caramelised to a dark, nutty crust. It is unapologetically rich and entirely correct.
For lighter appetites the charcuterie board arrives loaded with diots (local pork sausages), longeole, and thin-sliced bresaola from the valley, accompanied by cornichons and sourdough baked in Megève. The wine list is short but sensible — a Chignin-Bergeron white from the Savoie appellation cuts through the richness perfectly.
Atmosphere and Practicalities
The room seats about 40, with wooden benches, cow bells on the walls, and a wood-burning stove that genuinely heats the space rather than serving as decoration. Booking is essential for dinner in high season (February and August) — walk-ins at lunch are usually possible if you arrive before 12:15 p.m.
In summer the terrace opens with views across the valley toward the Aravis chain, and the menu shifts slightly to include lake fish from Lac d'Annecy and lighter salads with local goat's cheese. The fondue remains available year-round, because the demand never drops.
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